Next Level Fish Pie Recipes
NEXT LEVEL FISH PIE
Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level
Provided by Barney Desmazery
Categories Dinner, Fish Course, Main course, Supper
Time 1h40m
Number Of Ingredients 21
Steps:
- Heat 25g of the butter in a shallow pan and sizzle the shallot for 2 mins. Add the prawn heads, shells and smoked haddock skin and trimmings, turn up the heat and cook for 5 mins until they start to brown. Throw in the bay and star anise, then splash in the pernod if using and then the wine. Boil everything down until practically evaporated, then pour over 1 litre of milk and sprinkle in the vegetable bouillon. Simmer everything for 15 mins, turn off the heat, crush the shells with a potato masher and strain into a jug.
- Clean out the pan and melt 60g of butter, stir in the flour so you have a sandy paste and cook for 2 mins on a low heat. Gradually stir in the flavoured milk, then the crème fraîche, and simmer gently to make a very thick sauce. Season to taste. Turn off the heat and gently fold through all the fish and prawns, capers and lemon juice. Scrape into a large buttered baking dish.
- Heat oven to 220C/200C fan/gas 8. Bring the potatoes to the boil in a large pan of water, add the eggs and simmer for 8 mins. Scoop out the eggs, put in a bowl of cold water to cool, then peel, halve and push into the sauce. Drain the potatoes and mash with the remaining milk and butter. Spread or pipe the mash over the pie. Sprinkle with gruyère and/or crush over crisps. Put the pie on a baking tray and cook for 35 mins until golden and just bubbling over. Leave to sit for at least 10 mins before eating with buttered spinach, peas or watercress.
Nutrition Facts : Calories 629 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
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HOW TO MAKE NEXT LEVEL FISH PIE - BBC GOOD FOOD
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- Choose the right fish. Our ideal selection is smoked haddock for flavour, fresh white fish for chunkiness, salmon to add colour, plus raw prawns for meatiness, luxury and to enhance the stock with their shells.
- Prawn stock. There is so much flavour in prawn heads and shells it seems silly not to use them to make a base for the sauce. This is key to taking fish pie to the next level.
- Twice cooked is not nice. Classic recipes for fish pie ask you to poach the fish first in milk, then flake it and cook it again in the oven for 30 mins.
- Crème fraîche. We’ve used crème fraîche to add richness to the sauce along with a touch of acidity, but we’ve gone for a lower fat option as the flour in the base means it won’t split when boiled.
- Anise. The fennel taste of aniseed is a great complement to fish. Adding the flavour of aniseed in the form of star anise (and maybe a splash of Pernod) will really lift the sauce.
- Capers. Chopped capers help season the sauce and give a nod to the classic tartare sauce that is often served with fish.
- Eggs. The great divider! They can easily be left out if you don’t like them. For egg fans, we’ve cut down on the pans by cooking them with the potatoes for 8 mins so they are just cooked.
- Keep it contained. With potato-topped pies always start topping with a ring of mash on the edge of the dish, using the side of the dish to scrape the mash off the spatula, then work your way into the middle.
- Crispy topping. There are lots of ways to top a fish pie – for a rustic, homely finish, drag a fork along the mash and dot with butter, so the ridges brown and become crispy.
- Relax. There is nothing to be achieved, other than scorching your mouth, by eating the pie straight from the oven. Leave the pie to cool and settle for at least 10 mins before serving and, even after 20 mins, it will still be piping hot.
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- Stand a box grater in a deep baking tray or dish, then coarsely grate the carrot, along with the celery and Cheddar.
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